Decadent Seafood Crepes With Velvety Béchamel Sauce
Seafood Crepes With Béchamel Sauce feature delicate crepes wrapped around a rich filling of seafood, mushrooms, and cream cheese, then baked to perfection under melty Swiss and a smooth béchamel sauce for an elegant main course.
Calories:
Ingredients
- For the Crepes
- 2¼ cups flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 3 cups milk
- 3 eggs
- 2 tablespoons butter melted
- For the Filling
- 6 medium mushrooms chopped
- 3 tablespoons green onions sliced
- 3 tablespoons butter
- 3½ cups cooked seafood lobster, crab, scallops, shrimp, chopped
- 8 ounces cream cheese cubed
- ⅓ cup half-and-half
- 3 tablespoons fresh parsley chopped
- 2 tablespoons sherry wine optional
- 1 cup Swiss cheese shredded
Instructions
- Mix dry ingredients, then whisk in milk, eggs, and butter. Cook batter in a buttered skillet until golden on both sides. Stack with wax paper.
- Sauté mushrooms and onions in butter. Add seafood, cream cheese, half-and-half, parsley, and sherry. Stir until creamy.
- Fill crepes, roll, and place in baking dish. Top with cheese. Bake at 350°F for 20 minutes.